#fruit breads

[insteading]

Hillside Orchard Farms Recalls Various Fruit Breads & Fritters Due to Undeclared Egg

Tiger GA – July 28, 2025 – Hillside Orchard Farms is recalling various flavors of their 23oz Fruit Breads & 7.5 oz Fritters due to an undecl

"Tiger GA – July 28, 2025 – Hillside Orchard Farms is recalling various flavors of their 23oz Fruit Breads & 7.5 oz Fritters due to an undeclared allergen of Egg. People who have an allergy or severe sensitivity to egg run the risk of serious or life-threatening allergic reaction if they consume these products.

On July 17, 2025, during an investigation by the FDA, the firm was made aware that the label failed to include the allergen egg had been left of the label during a reprint of the labels.

No illnesses have been reported to date."

There is a table of products affected, and their best by dates and other identifying factors, at the link, along with product photos.

"The products were distributed between November 18, 2024 - July 16, 2025. These products were packaged in clear plastic and sold primarily in farm markets and roadside stands located in the States of: Alabama, Georgia, North Carolina, Pennsylvania, and South Carolina.

Consumers who have purchased these products are urged to return them to the place of purchase for a full refund or they may discard the product. Consumers with questions may contact Kiley Mitcham Houston, VP Operations Hillside Orchard Farms at 706-782-4995, Monday to Friday 8:30-5 EST.

This recall is being made with the knowledge of the Food and Drug Administration."

[kitchenandlegs]

Fruit Breads

Fruit breads, also known as fruit loaves, are one of my favorite treats to bake. I make these moist, naturally sweet loaves using fresh bananas, apples, pears, blueberries, and strawberries, in addition to adding in dried fruits (cranberries and raisins). I use some mainstay substitutions to make this bread extra special, starting with whole wheat flour in place of majority white flour and unsweetened applesauce instead of oil. I typically cut back on added sugar, substituting mashed ripe banana, 100 % pure honey or 100% pure maple syrup for white sugar (check out Best natural sweeteners for more on healthy baking tips). 

Fruit bread is a versatile recipe, because you can easily pour the batter into a bundt pan to make a beautiful tube cake presentation, or spoon it into muffin tins for a less formal treat. Covered in saran wrap after cooling, shelf life for a fruit bread is about five days at room temperature. 

Recently, we hosted our Judaism learning series at home, and I baked a banana blueberry bread for the group. Our friends came back for thirds, and I sent them home with slices! Try your hand at making my delicious banana blueberry bread by checking out the recipe here.

[kneadedcreations-blog-blog]

Sunshine Fruit Bread

  Welcome to Kneaded Creations

Hi there! So glad that you came back to visit! Do you have one of…

View Post

[curvygirlsruletheworld]

Barm Brack

Serves 6-8.

Ingredients:

500g/1lb 2oz mixed dried fruit

150ml/5fl oz hot, strong black tea

500g/1lb 2oz strong plain flour

60g/2oz butter, plus extra to grease

125g/4½oz caster sugar

1tsp ground mixed spice

7g sachet fast-action dried yeast

½tsp salt

150ml/5fl oz lukewarm milk

1 egg

beaten egg, to glaze

Method:

Mix the dried fruit and the tea in a bowl. Cover and leave overnight so the fruit can absorb the tea.

In another bowl, rub the butter and flour together until the mixture resembles fine breadcrumbs. Add the sugar, spice, yeast and salt. Stir.

Gently beat together the milk and egg, and stir into the flour mixture. If the mixture seems too sticky, and a little more flour.

Knead the dough on a lightly floured surface for 8-10 minutes, until it is smooth and elastic. Add the fruit and knead until it is well mixed - take care not to over-knead or the fruit will start to break down. If the fruit has not absorbed all the tea and the dough becomes sticky, add a little more flour.

Lightly butter a 20cm/8in round cake tin. Shape the dough into a ball and press into the tin. Cover with oiled cling film and leave to prove in a warm place for 40-60 minutes, until doubled in size.

Preheat the oven to 200°C/400°F/Gas 6. Brush the top of the dough with the beaten egg. Bake for 20 minutes, then reduce the oven temperature to 180°C/350°F/Gas 4 and bake for a further 20-30 minutes, until it sounds hollow when taken out of the tin and tapped on the bottom. If it begins to brown too quickly, cover with tin foil. 

Transfer to a wire rack to cool. Serve warm or cold - it is nice with butter and jam, and any leftovers can be toasted and buttered for the next day's breakfast!